Greg Doyle, Grant King, Katrina Kanetani

Raspberry Souffle

Name: Raspberry Souffle
Yield: Serves 8
Cuisine: Australia
Ingredients: 1 tablespoon cornflour (cornstarch); unsalted butter, softened, for greasing; 16 egg whites; 600 g (10½ oz) raspberries, processed in a food processor and sieved; 2½ tablespoons sugar, plus extra for coating; 1 tablespoon sifted icing (confectioner’s) sugar; ¼ teaspoon vanilla paste or extract; 8 dessertspoons caster (superfine) sugar; 250 ml (9 fl oz) sugar syrup; icing (confectioners’) sugar, for dusting; 200 ml (9 fl oz) pouring (whipping) cream (35% fat)

Preparation info

Serves
8

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

600 g (10½ oz) raspberries, processed in a food processor and sieved
2½ tablespoons

Oceania
Australia
Sydney
Dessert
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C (400°F/Gas 6).

Reserve 250 ml (9 fl oz) of